• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.639-645
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• 2007

Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon, they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.

• Journal of the Korean Dietetic Association
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• v.17 no.4
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• pp.378-386
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• 2011

To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group (<30% fat mass, n=100) and obese group (${\geq}30%$ fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.

• Journal of Nutrition and Health
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• v.27 no.8
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• pp.856-863
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• 1994

To develop a optimized method for educing the errors associated with the estimation of portion size of foods, fuzzy-dta processing of portion size was performed. Cooked-rice was chosen as a food item. The experiment was conducted in two parts. First, to study the conceptions of respondents to bowl size(large, medium, small), 11 bowls of different size and shape were used and measured the actual weights of cooked-rice. Second, to study the conceptions of respondents to volume(1, 1/2, 1/3, 1/4), 16 different volumes of cooked-rice in bowls of same size and shape were used. Respondents for this study were 31 graduate students. After collecting the data of respondents to size and volume, fuzzy sets of size and volume were produced. The critical values were calculated by defuzzification(mean of maximum method, center of area method). The differences of the weights of cooked-rice in various bowl size and volume between the critical values and the calculated values by average portion size using in conventional methods were compared. The results hows large inter-subject variation in conception to bowl size, especially in large size. However, conception of respondents to volume is relatively accurate. Conception to bowl size seems to be influenced by bowl shape. Considering that the new fuzzy set was calculated by cartesian product(bowl size and volume), bowl shape should be considered in estimation of bowl size to make more accurate fuzzy set for cooked-rice portion size. The limitations of this study were discussed. If more accurate data for size and volume of many other food items are collected by the increased number of respondents, reducing the errors associated with the estimation of portion size of foods and rapid processing will be possible by constructing computer processing systems.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.250-257
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• 2014

Objectives: This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl. Methods: Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured. Results: The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p<0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p<0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1. Conclusions: The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.

• Archives of design research
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• v.17 no.1
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• pp.99-108
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• 2004

Metal tableware of korea had been used from former days along with own to rice bowl exclusive use, this metal tableware has our country characteristic identity from the country that do rice to chief food to unique thing. This by recent publication we individual and peculiar ours create may. Hab, Yonyu, Omok, Okbalri of modeling of our country metal rice bowl are 4 kinds greatly. First is that is all lid in our country's metal rice bowl by 3 greatly to cultural meaning that is filled in modeling. Second, it is that there is man and woman old and the young official business while divide man and woman old and the young in our country's metal rice bowl, third, that size changes by other rice bowl according as age increases point. And item that cause definite effect in figurative feature of metal rice bowl is [ Existence and nonexistence of hoof ], [ Oral narration department's shape ], [ Reverence of oral narration belonging / Ratio of Body's height ], and [ Reverence of oral narration belonging / Ratio about Body maximum ] of it 4 be. This research finds identity of our country's design and it is basic research about that is wished to graft together in several Land of Supreme Happiness illuminating in several angles with our country characteristic metal rice bowl.

• Nutrition Research and Practice
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• v.14 no.6
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• pp.667-678
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• 2020

BACKGROUND/OBJECTIVES: This study aimed to improve portion size estimation aids (PSEAs) used in the nutrition survey of the Korea National Health and Nutrition Examination Survey (KNHANES) and validate the accuracy and precision of the newly developed aids. SUBJECTS/METHODS: We conducted intensive interviews with survey experts in KNHANES and consulted with experts to collect opinions about improvement of PSEAs. Based on the results of the interviews, 5 types of PSEAs (rice bowl, earthen pots, mounds, measuring spoons, and thickness sticks) were newly developed using 3-dimensional (3D) modeling or modification of color or shape. Validation tests were conducted with 96 adults 20 years old or older. For the rice bowl and earthen pots, the participants were asked to select the more similar PSEA in size after being shown the real dishes. For the mounds, measuring spoons, and thickness sticks, the participants were presented with actual plates of food and asked to estimate the given portion sizes using the given PSEAs. RESULTS: The improved 2-dimensional (2D) picture aid for the rice bowl reflecting the size distortion by angle of view using 3D modeling was perceived more closely to the actual size than the current 2D picture (P < 0.001). The change of the color of 2D pictures and 3D models, the change of shape of the measuring spoons, and the 3-dimensionalization of the 2D mounds had no significant improvement in the subjects' perception. CONCLUSIONS: The currently used 2D PSEAs need to be fully redesigned using 3D modeling to improve subjects' perception. However, change of color or shape will not be necessary. For amorphous foods, it is suggested that more evaluation be performed before reaching a final conclusion in the use of PSEAs, or alternative ways to improve accuracy of estimation need to be explored.

• Journal of Nutrition and Health
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• v.55 no.4
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• pp.476-491
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• 2022

Purpose: The purpose of this study was to evaluate the energy and nutrient contents of home meal replacement (HMR) rice products per single serving package based on nutrition labels. Methods: The market research was conducted from February to July 2021 on products sold on the internet, at convenience stores, etc. A total of 406 products were investigated. The products were divided into the following 6 classifications: instant rice (n = 45), cup rice (n = 64), frozen rice (n = 188), rice bowls with toppings (n = 32), gimbap (n = 38), and triangular gimbap (n = 39). Results: The mean packaging weight per serving was the highest in the rice bowl with toppings at 297.1 g, followed by cup rice (264.0 g), frozen rice (239.5 g), gimbap (230.2 g), instant rice (193.4 g), and triangular gimbap (121.6 g) (p < 0.001). The energy per serving package for the rice bowl with toppings was significantly the highest at 496.0 kcal (p < 0.001). The sodium content per serving package of gimbap was the highest at 1,021.8 mg and that of the instant rice was lowest at 37.4 mg (p < 0.001). The price per serving package of the rice bowl with toppings at 4,333.8 won was the highest. The contribution to the daily nutritional value per serving package of all types of HMR rice products surveyed showed an average range of 10-25% for energy, 11-22% for carbohydrates, and 2-51% for sodium. Conclusion: These results indicate the energy and nutrient contents of HMR rice products, vary by type. Therefore, consumers should review the nutrition labeling to select an appropriate HMR rice product based on their intended consumption.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.163-177
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• 2014

This study aimed to investigate the perception, consumption, and acceptability of convenience mealsin low-income female elderly attending a lunch program at a community well fare center. Using in-depth interviews, qualitative data were collected 11 elderly females ($62.5{\pm}11.2y$) living in Seoul. Participants tried to eat various foods in small-portionsat home, although they ate out what they were offered. Elderly females preferred lunch box-type meals containing a bowl of rice served with toppings, gruel, or Bibimbop due to the growing unavailability of cooking or preparing a meal. Side-dish type convenience mealswere also preferred among elderly females since boiled rice can be easily prepared according to individual preferences. In addition, participants preferred healthy foods. Convenience meal planning and production, appropriate kinds of foods, cooking methods, menus, and packaging should be selected based on the elderly's functional atrophy in chewing, swallowing, digestion, and metabolic diseases. Furthermore, food preferences and comfort foods among the elderlyneed to be identified and characterized. Therefore, more information, including bite size, cutting size, and food texture, should be provided to understand and develop convenience meals for the elderly.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.11
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• pp.827-834
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• 2013

The water footprint of product and service is the total volume of freshwater consumed, directly and indirectly, in the life cycle of a product and service. Up to date, water consumption data for industries and products were not well quantified and developed. Especially it is important to construct for agriculture industry which consumes lots of water. In this study, by using Cropwat 8.0 model, we tried to evaluate regionalized water consumption related with rice production in agriculture industry in eight regions (Gangwon, Gyeongi, Gyeongbuk, Gyeongnam, Jeonnam, Jeonbuk, Chungnam, Chungbuk). As a result, Gyeongbuk region has the lowest water consumption in rice production, which is $1,356.68m^3/ton$, on the other hand, Jeonnam region has the highest water consumption ($1,669.54m^3/ton$). By using the average indirect water consumption ($1,487.87m^3/ton$) of eight regions and direct water consumption, the total water footprint for the rice amount of rice bowl size (130 g), which is 193.6 L was calculated. Based on this research approach, we should develop water footprint database of all agriculture products and expand to other industrial sectors.

• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.86-111
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• 2011

Wan is a tableware in which boiled rice or soup, side dish are put, and it is a representative model which shows the development of personal tableware. From the establishing period of Hanseong Baekje, the form of wan which is Jung-do Style(中島式) Plain Pottery of previous period Proto-Three Kingdoms Period was succeeded to, but wan is produced and used as a wan baked in the kiln, which is far development of the producing technique including hardness and clay. By and large, the size of $0.3{\sim}0.4{\ell}$ was the majority and the production technique of wan which used carefully selected soft quality clay are largely confirmed to be two methods which are, first, basic method by which on a clay tablet on the rotating table, clay band is accumulated and moulding is finished, and second, the new method which had the same basic moulding as that of basic method but in the last stage takes wan off the rotating table and reverse it to trim the bottom and remove the angle of flat bottom. The former, basic production method is the classical production method since wan of Jung-do Style Plain Pottery and wan was produced and used for all periods of Hanseong Baekje. On the other hand, the latter is the production method obtained through form imitation of China made porcelain flowed into through interchange between Baekje and China, and through comparison with Chinese chronogram material it is estimated to have been produced and used after middle of 4th century. Therefore it can be known that the Baekje people's demand for China made articles was big and imitation pottery was produced and used with Baekje pottery. In addition, bowl with outward mouth are confirmed in multiple number in Lakrang(樂浪) pottery wan and it is assumed that wan was the form produced under the influence.